English term (centrifugal column) for a physical process used in the distillation and rectification (separation of liquid mixtures) is applied. In this case, the liquid to be separated is distributed very thinly by rotating cone plates in conjunction with a vacuum by utilizing the centrifugal force. That at the beer production already longer usual procedure finds now also with the winemaking Application. It is used for the production of de-alcoholized or low-alcohol wine alcohol reduction. concentrated grape must and RTK, for the optimization of Aromas or the sensory Properties, as well as for the reduction of too high content of sulphurous acid used.
The wine is broken down into fractions. By fraction is meant a group of substances having the same or similar boiling point. That can be water, alcohol and be different aroma groups. The wine (or liquid) is heated under vacuum, allowing relatively low temperatures. By different boiling points of the individual fractions they can be separated (at different times). Thereafter, individual fractions are added again and possibly unwanted omitted, resulting in a different flavor image alcohol content and flavorings or. relative density results. For example, a common use in Australia, due to alcohol withdrawal, is an "optimal gradation" ( Sweet spot ) to reach.
Compared to conventional methods such as the distillation of spirits much smaller portions of the starting product are evaporated. The flavor or the taste are spared, which would be changed or lost at high temperatures. In most cases, only a part of the wine is treated and mixed again after the feeding of the extracted substances with the rest. The final product could be exaggerated as " Cuvée himself ". The question is whether you can produce a wine with the desired aroma image regardless of the vintage influence in always "the same quality". Such wines are called rather derogatory "column wines" or Coca-Cola wines,
The setting aside of wine faults By targeted elimination of the causative substances is but rather not possible. Because Spinning Cone Column can be used to fractionate flavor groups (substance groups), but not individual aromas (there are many hundreds in the wine). The not uncontroversial process was brought into discussion by the wine trade agreement between the US and the EU signed in 2005. For the EU countries, the application is severely restricted (eg allows for a alcohol reduction ), but wines treated in the USA may be marketed in the EU. The similar procedure electrodialysis however, it is allowed in the EU.
In a video (click to view) of the California manufacturer ConeTech the process is vividly shown. Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,